Date:    Wed, 10 Aug 94 07:28:55 EDT
 From:    Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>
 
 Mexican Lasagna
 
 1/2 box lasagna noodles
 1 can (1 lb) fatfree vegetarian refried beans
 1 cup chunky salsa (any degree of heat you prefer)
 1 cup fatfree or 1% fat cottage cheese
 1 cup shredded fatfree (or low fat if desired) cheddar cheese
 
 Cook noodles according to package directions.  Rinse and drain.
 
 In a small saucepan, mix beans and salsa and heat over a medium flame 
 until runny (helps to spread the mixture).  Place a small amount of the
 bean mixture in the bottom of a square 8 or 9 inch baking dish.  Layer 
 four or five lasagna noodles over the dish (cut off extra length of noodle and
 save for the next noodle layer).  Spread 1/2 of the bean/salsa mix on top
 of noodles then top with 1/2 the cottage cheese and some of the cheddar.
 Top with more noodles then the remaining bean/salsa mix and cottage cheese.
 top with more cheddar and remaining noodles.  Top with a little more cheddar.
 Bake in microwave at medium-high for 10 minutes (uncovered) or in oven
 for 30 minutes at 350 degrees (or until hot and bubbly).
 
 This was really good and alot easier than it sounds.  Giving a recipe for 
 how you layer lasagna is really a pain!

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